Grilled Salmon À La Michigan Mustard

3 tablespoons SBTC Michigan Mustard
1 well ripened lemon
2 teaspoons SBTC Wild Honey
2/3rds cup extra virgin olive oil.
Splash of dry red wine.
Salt and Pepper to Taste.

Combine the SBTC Michigan Mustard and the juice of the entire lemon together in a bowl, slowly blend in honey, olive oil and red wine. Season with Salt and Pepper to taste. Spoon over fresh grilled salmon.

Pairing Suggestions:
Leelanau Brewing Company's Whaleback White Ale.